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Pudding: Eclair Pudding

Source of Recipe

Amanda Morris


List of Ingredients

1 box (3.4 oz) instant vanilla pudding
2 cups cold milk
1 tub (8 oz.) frozen whipped topping, thawed
15 graham crackers (30 squares)
3/4 cup canned chocolate frosting



Recipe

Have an 8 inch square dish ready.

Prepare pudding with milk as box directs. Fold in 1 1/2 cups whipped topping. Stir until pudding thickens.

Line bottom of dish with a layer of graham crackers cut to fit. Spread with half of the pudding mixture, covering crackers.

Top with another layer of crackers, then spread remaining pudding. Cover with a final layer of crackers.

Scrape frosting into a microwavable safe bowl. Heat in the microwave until just soft and spreadable. Spread on crackers, coating them evenly.

Refrigerate overnight. Garnish top with remaining topping before serving.

Serves 9